Funeral Potatoes

This is a favorite recipe for brunch. It's a traditional southern dish, that I've made some adjustments to. One warning... never be alone in the house with leftovers. You will eat them all up!

Category:	Appetizers
Primary ingredient:	Vegetable
Difficulty level:	Easy
Type:	Hash Brown Casserole
Source:	Sugar Jones
Serves:	8
Prep time:	Under 30 min
Cooking time:	Over 30 min
Organic ingredients recommended:	No
Freezes well:	No
Web address:	http://blog.sugarjones.tv/2009/07/03/love-me-some-...
Created:	July 2009
Recommended for:	Any Parent, All Ages

Ingredients

Instructions

1 32-oz bag frozen shredded hash browns (I used the homestyle cubed kind)
1 can cream of chicken (or mushroom) soup
1 small onion, diced fine (This is where I sub inthe Laury’s Onion Soup Mix)
1 16-oz container sour cream
1-2 cups shredded sharp cheddar cheese (depends onhow cheesy you like your potatoes
4 T butter, melted
3/4 to 1 cup crushed corn flakes (I use crushed SourCream & Onion or Maui Onion potato chips)
salt and pepper to taste

Preheat oven to 350. In a large bowl, combine the soup, sour cream, onions (or onion soup mix), cheese and salt & pepper. Stir in the shredded potatoes and coat well. Put potato mixture into a greased 9x13 baking dish. in aseparate bowl, mix the crumbs and melted butter together. sprinkle evenly ofthe top of the potatoes. cover and bake at 350 for 45 minutes, or until hot andbubbly. remove the foil the last 10-15 minutes of baking so the top can get crunchy.

Made Popular over 2 years ago

emihill

August 4, 2009 at 09:55 PM

A fun and tasty option is to substitute half those frozen hash brown potatoes with the O'Brien version, which has green and red peppers in it. Adds a touch of flavor and is super yummy!